6 navel oranges
2 tbsp. Italian honey, (regular honey will work also)
Juice of 1 large lime
1 1/2 tsp. granulated sugar
1 tsp. rose flower water
Pesticide-free rose petals or mint leaves for garnish
Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place upright on a cutting board and slice off the peel in strips to expose the flesh. Cut each orange crosswise into thin slices and put into a bowl. Using a large spoon, hold the orange slices and pour the juices into a small bowl.
Whisk the honey into the orange juice. Add the lime juice, sugar and rose flower water to the honey mixture and whisk thoroughly. Pour over the orange slices, cover and refrigerate for at least 1 hour or for up to overnight.
To serve, divide among dessert plates, spooning the syrup over the slices. Garnish with the rose petals or mint leaves.
Makes 6 servings.
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).
Date: November 10, 2002